These home made Bounty bars are tasty, moist and just the right amount of gooey!
I found these home made bars can be too dry so I made a coconut syrup to add to mine and upped the volume of wet ingredients.
The result is nice and melty bounty bars!
This recipe does not use all the syrup you make or all of the condensed milk so you can refrigerate both in an air tight container for up to a week, or freeze for up to 3 months, the same as the bars themselves!
Just multiply the batch by 2, 3 or 4 if you want to use more, or all of the ingredients at once!
Syrup
RECIPE
- 1 tin of coconut milk.
- 4 tbsp of caster sugar.
- 1tbsp of cornflour.
- 30 Drops of Foodie vanilla essence.
Bars
- 150g of desiccated coconut.
- 75g of the syrup you just made.
- 75g of condensed milk.
- 25g of icing sugar.
- 200g dark chocolate.
METHOD
Syrup
- Add the coconut milk, the sugar and the vanilla to a saucepan on medium-high heat.
- Just before boiling, and add the cornflour.
- Whisk until there are no lumps.
- Return to the heat and bring to the boil.
- Whish vigorously and turn the heat down to low.
- Simmer for about 10 minutes, stirring occasionally.
- Once you feel it thickening up, you are nearly there.
- You want it just a little thicker than double cream.
- Remove from the heat and set aside to cool.
Bars
- Add the coconut, condensed milk, syrup and icing sugar to a bowl.
- Thoroughly mix together.
- The mixture will be very sticky.
- Chill for half an hour to make it more manageable when shaping.
- While chilling, prepare a baking tray with grease proof paper.
- Once the mixture is chilled, remove from the fridge form into bars.
- Weigh off 25 grams and roll into a ball.
- Form the ball into a bar on the grease proof paper.
- This will yield 10 x 25 gram bars.
- Once the bars are prepared, chill again for about an hour or until the bars become quite firm.
- Now melt the chocolate as per your preferred method.
- Can microwave in 20 second bursts, stirring each time.
- Melt in a pot over a medium heat, slowly stirring.
- Boil water in a pot and add the chocolate to a bowl, place the bowl over the water and stir the chocolate until melted.
- Once melted, dip each bar and fully cover.
- Place back on the sheet.
- Be fairly quick as the cold bars will chill the chocolate if left in for too long, making it more difficult to manage.
- Once all bars are dipped, return to the fridge until the chocolate is set!